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Sui Mai


Chinese New Year

Sui Mai Recipe 

It’s January in Texas. By now, you’ve probably stored away your twinkle lights and New Years hats. Not so fast, a dragon is approaching February 10, 2024 to herald the Chinese New Year! Specifically, the first day of the Chinese lunisolar calendar is also known as Lunar New Year or the Spring Festival.

If learning something new is one of your resolutions, we’ve got you covered. Soon, Chinese Texans across the state will be welcoming the Year of the Dragon with fireworks, red paper lanterns with accents of gold. And of course, food and dancing. To join in on the food, Texicureans is sharing a Dim Sum recipe from Austinite, Queenar Zhang. Make this traditional Cantonese dish at home and then plan to experience the beauty of Shen Yun in San Antonio and Austin.

Chinese Texans keep their traditions alive in a big way during the 15 day celebration full of gatherings and endless favorite foods, many with meaning.  Long noodles symbolize long life and dumplings shaped like the full moon represent family and perfection.

Mostly immigrating from western United States, Chinese Texans date back to the post-civil war era.  A ready job market to rebuild infrastructure – particularly the building of railroads provided the main attraction.

More recently, our Universities have attracted highly talented Chinese citizens such as Simon Zhang.  Continuing his studies at the University of Texas, he brought Queenar, his wife to join him in Austin..  I met Queenar at a Shen Yun production in Austin, and she graciously agreed to share her Cantonese customs and favorite dish – Dim Sum which is  a mixture of shrimp served in beautifully crafted wrappers and steamed.

Queenar shares her typical Cantonese custom surrounding this historical dish: “On weekends and holidays Cantonese people would  go to tea houses or traditional Cantonese restaurants that serve Dim Sum and tea. Tea houses are open everyday in the morning, in the afternoon and in the evening.

It is a good way for people to get together enjoying delicious food and quality time with family and friends. Unlike going to restaurants where people would usually have a big meal because food is served on regular dishes, tea houses are more casual and flexible, providing more diversity in food. Sui Mai is always served on smaller dishes so people can try a lot of different dishes in one meal without being too full.  It is the most popular way of getting together and having some good food and good chat. Usually people would spend at least one hour in the tea house every time they go.

Tea is another highlight because in many tea houses Kungfu tea is served. Kungfu tea is tea freshly brewed on the table in delicate tea sets using premium tea leaves.   People can choose their favorite tea leaves, brew and serve the tea by themselves with the Kungfu tea set and enjoy the best of the tea when it is hot and fresh. Tea helps to reduce greasiness of the food and plays an important role in keeping the meal balanced and healthy. Personally I prefer having tea before and at least 15 minutes after the meal when I am having green tea or black tea. For flower tea anytime is good.”

Siu Mai

A Cantonese New Year's Snack
Print Recipe Pin Recipe
Course Appetizer
Cuisine Chinese
Servings 4

Equipment

  • 1 Steamer

Ingredients
  

  • 1.5 lb Whole head-on Shrimp, meat removed, chopped
  • 1/2 lb ground pork
  • black pepper to taste

Sui Mai Wrappers

  • 1/3 lb flour
  • 1 egg

Instructions
 

  • Mix chopped shrimp and ground pork together
  • Literally "throw" the mixture onto a hard surface until appears like jelly

Sui Mai Wrapper

  • Mix flour and an egg into a smooth dough.
  • Press the dough to a very thin sheet (as thin as possible)
  • Spread flour on both sides, then cut it into small round pieces (about 4-5")

Create Sui Mai

  • Place about a tablespoon of shrimp mixture in middle of wrapper
  • Press together in the middle to give hour glass appearance
  • Steam in a steamer until done - about 7 - 8 minutes

Video

Keyword Pork, shrimp, chinese

Eggnog Elevated

 

Eggnog is readily available during the holidays at HEB and other grocers in Texas.  But if you’ve never had the pleasure of tasting home made eggnog – I challenge you to try this recipe.  It’s fresh, light and of course you can control the ingredients.

My grandmother always pulled her stand mixer out for the holidays to make homemade eggnog.  Of course she had a jersey cow and lots of chickens, so the freshness was unequaled.  When she poured the creamy white mixture into a pretty glass, she poured a “party”!

My German friend, Irina, shared  this drink with us and I was hooked!  By preparing the recipe ahead of time and giving the flavors several days to meld together, you’ll create a party for your mouth!

Served in martini glasses, this eggnog can also stand alone as desert!

 

Eggnog Elevated

A perfect holiday toast or desert
Print Recipe
Course Drinks
Cuisine American, German
Servings 6

Ingredients
  

  • 6 medium medium free range fresh eggs 
  • 6 1/2 ounces white sugar (caster if you can find it)
  • 18 fl ounces whole milk
  • 14 fl ounces whole cream
  • 14 fl ounces ounces rum or bourbon
  • Freshly grated nutmeg to taste

Instructions
 

Approximately a week prior to serving:

  • Whisk the egg yolks in a bowl with 3 1/2 ounces sugar until mixture is pale yellow and thick. (Best to use hand mixer)
  • Stir in the milk, double cream, and liquor.  You may add a little nutmeg at this point as well.
  • Store the mixture in glass jars for up to 2 weeks.  (The liquor keeps it from spoiling)
  • Place egg whites in container and freeze until ready to serve.

When ready to serve:

  • When ready to serve, defrost egg whites and pour into a clean metal or glass bowl.  Whisk until foamy and opaque.  Whisk in remainder of sugar until soft peaks form.
  • Pour the stored eggnog into a large bowl and fold in the egg whites until combined.
  • Ladle into glass tumblers and serve with a little freshly grated nutmeg.

Notes

I also like to add 1 tbsp vanilla.
Keyword eggnog, bourbon drink, rum drink

 

Stunning Cheeseball Appetizer

 

Want to elevate your holiday cheeseball?  Here you go!

This easy to create pine cone cheese ball is a “next level” appetizer that serves as both a decoration and enticing delight.

In the video, you’ll notice that I doubled the recipe.  This allows me to use it for two gatherings.  Love to reduce time during the holidays!

I have found that not stacking the almonds too close encourages guests to “dive in”.  It’s so pretty, that sometimes I have to encourage that first bite.:)

Enjoy!  And Happy HOLIdays!

 

Stunning Cheeseball Appetizer

A cheese ball with penache!
3 from 26 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 8

Ingredients
  

  • 2 - 3 cups whole almonds
  • 1 8-oz package cream cheese
  • 1/2 cup mayonaise
  • 5 crisply cooked bacon slices, crumbled
  • 3/4 cup shredded cheddar cheese
  • 2 green onions, chopped
  • 1/2 tsp dill weed
  • 1/8 tsp ground pepper

Instructions
 

  • Spread almonds in a single layer in shallow pan. Bake at 300 degrees for 15 minutes, stirring once until almonds begin to turn color. Do not overbake.
  • Combine softened cream cheese, mayonnaise, bacon, cheese, onion, dill and pepper in a stand up mixer using dough hook.
  • Cover and chill overnight.
  • On a decorative platter, form cheese mixture into two cone shaped mounds.
  • Begin at the bottom, begin pressing almonds at a slight angle into cheese mixture keeping almonds close together, Continue overlapping rows until all cheese is covered. Garnish with rosemary. ,

Video

Notes

If you need 2 appetizers to take to parties for the holiday season, this doubles really well.  
Keyword cheeseball, appetizer, almonds, cream cheese

 

 

Cheesy Crispy Cornbread

 

Chili and cornbread, pinto beans and cornbread:  What could a be better pairing?!

Texas Ranger, Retired, Frank Malinak’s Chili or Pinto Beans, Instantly both call for cornbread as the perfect accompaniment.  On the trail, a Texas Ranger would have most likely used a cast iron skillet, and quite honestly – it’s my favorite way to make cornbread.

The added cheese and frozen corn gives it that extra comfort food element.  I also like to add a chopped jalapeño, a little extra cheese and chopped onion to beef it up.  You can also substitute the EVOO with bacon drippings if you so desire.

I know it sounds a little crazy, but I’ve also topped this cornbread with a little honey.   The sweet and savory are delightful.

If you freeze a a portion – which works beautifully, I recommend warming it back up in the oven as opposed to the microwave – it will add back the crispiness.

Cheesy Crispy Cornbread

A cast iron frying pan delight
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

  • 10 inch cast iron frying pan

Ingredients
  

  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp dried, minced garlic
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 cup cheddar cheese
  • 1/4 cup chopped onion
  • 1 cup milk
  • 4 tbsp EVOO, divided
  • 1 large egg, beaten
  • 3/4 cup frozen corn

Instructions
 

  • Preheat a 10 inch cast iron frying pan in a 350 degrees oven.
  • Whisk together the cornmeal, flour, baking powder, sugar, garlic, onion powder, and salt.
  • Add remaining ingredients (only 3 tbsp EVOO) and stir until just combined.
  • Remove pan from oven and add 1 tbsp EVOO to pan - spreading to cover.  Pour batter into pan and return to oven.
  • Bake for 35 minutes or until golden brown.

Notes

You can also add 1 chopped jalapeño, 1/4 cup more cheese, and approximately 1/4 cup more chopped onion without drastically changing the recipe.  
You can also substitute bacon drippings for the EVOO if desired.

Video Here

200 Years of Texas Rangers

In preparation for cooking chili with retired Texas Ranger Frank Malinak, I went on the trail to learn more about the history of the Texas Rangers. Turns out, the YO Ranch, founded by Captain Charles Schreiner has a history of hosting retired Rangers. The photo album above is courtesy of Darren Casey and YO Ranch. Thank you for giving Texicureans a glimpse of our Texas heroes.

Assembled in 1823 to protect the early settlers of Texas, Stephen F Austin was given command of this legendary law enforcement agency.  Drawing on their collective skills, Native Americans, Tejanos, Anglo-Europeans, and African Americans signed up to “range” and protect the colonies.  Hence it was said that a Texas Ranger could “ride like a Mexican, trail like an Indian, shoot like a Tennessean, and fight like the devil.”

Legendary Texas Rangers John Coffey Hays, “Bigfoot Wallace” and William McDonald helped form the enigma of the Texas spirit.  The Institute of Texas Cultures states that “Next to the Alamo, the Texas Ranger is the best-known part of the Texas Legend…”

This legacy continues with training that is considered second to none, for the 172 highly selected men and women who proudly wear the boots, white hats and pistol belts of their predecessors.  And of course, there is that iconic Cinco Peso badge.

“The Texas Rangers are among the most revered law enforcement divisions in the country for a reason.  The elite and storied Rangers are men and women of integrity and moral fortitude, willing to risk their lives in selfless service to the state of Texas”.  Steve C McGraw, Director, Texas Department of Public Safety

Organized into 6 companies: Company “A” Houston, Company “B” Dallas, Company “C” Lubbock, Company “D” McAllen, Company “E” El Paso, Company “F” Waco, and Headquarters in Austin.  The Rangers continue the traditional jobs conducting criminal and special investigations, apprehending wanted felons, suppressing major disturbances, protecting life and liberty, and rendering assistance to local law enforcement officials.

A Special Operations Group has been formed in recent years to counter terrorist activity, criminal threats, and drug trafficking organizations.

Explains Lacy Finley, executive director of the Texas Ranger Association Foundation, “We know these things about their service:  There is no time off, one Late-night call easily becomes many more, Rangers find themselves in difficult situations, they have a servant’s heart, and could easily have followed careers in the private sector.”

The enigma of the Texas Ranger has inspired novelists, actors, and film-makers.  The Lone Ranger, Walker, Texas Ranger, and Lonesome Dove have all dramatized the heroic mystic of the Texas Ranger.  In the 1936 movie The Texas Rangers, Fred Mac Murray who portrays a Texas Ranger is met by leading citizens who are alarmed that there is only one Ranger to clean up their town.  “Only one fight, ain’t there?” replies McMurtry in a paraphrase of the famous “One riot, one Ranger” line.

Texas Rangers are a seamless, selfless, ambassador for our way of life back to the earliest days. Can of beans and all. Thank you for your service, Frank, and reminding us what Texas cooking is really all about — the people you’re feeding.

For more Texas recipes, tips, and stories, sign up for our recipe club emails and follow Texicureans on all social platforms.

Chicken in Wine

Wine, mushrooms, and thyme combine for a meal worthy of your family or company!

Another Tyler Junior League cookbook rendition, I’ve prepared this dish for my family for many years and it always pleases.  Here’s a hint, if you haven’t finished a bottle of wine in a couple of days, place the remainder in the fridge to use in this dish.

One frying pan does it all – from browning the chicken to making the sauce.  Place the chicken in the preheated oven for about one hour while you relax with a glass of wine.  What could be better?

Enjoy!

Chicken in Wine - East Texas Style

Butter, wine, and mushrooms
5 from 1 vote
Print Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 3 pounds cut chicken pieces with bone and skin
  • 1/2 cup butter
  • 3 cloves diced garlic
  • salt and pepper to taste
  • 1 Tbsp flour
  • 1 cup chicken broth
  • 1/2 - 3/4 cup red wine
  • 1 tsp thyme
  • 1 bay leaf
  • 8 oz sliced baby Bella mushrooms

Instructions
 

  • Heat oven to 350 degrees
  • Salt and pepper chicken pieces
  • Melt butter in skillet and saute garlic
  • Add chicken and fry about 3-4 min on each side until brown.
  • Remove chicken to an oven proof dish
  • Add flour to butter in frying pan.  Stir until smooth.
  • Add stock, wine, thyme, and mushrooms and cook about 3 - 5 minutes.
  • Pour sauce over chicken and bake covered for 1 hour.

Notes

Secrets of Outdoor Photography in Texas 100 Year Old Parks System

100 Years of Texas State Parks

tips on capturing memories

We are celebrating the 100th Anniversary of our Texas State Parks!  Our family has so many memories of Guadalupe State Park, one of the 1980’s additions. Camping with friends, watching children splash in the shallow waters, and enjoying the night sky together around a campfire are etched in our memory.

In 1925, Governor Pat Neff described Texas State Parks as a place where people “might go and forget the anxiety and strife and vexation of life’s daily grind.” Still applicable today, we couldn’t agree more. You see, the Governor persuaded the Texas Legislature in 1923 to create the State Parks Board. The benefits of which have compounded over the years in both acreage and memories in the hearts of Texans.

History

With the availability of automobiles and a developing series of roads, the park system was originally seen as a series of roadside stops.  Although we still have some of the best roadside parks in the nation, the State Park system has far outreached this vision including historic sites and natural areas to serve millions of visitors every year.  Governor Neff would be proud.

Formation of the Civilian Conservation Corps (CCC) kick-started development for the Parks System.  Taking undeveloped land and building park’s infrastructure gave needed jobs during the depression years.  Palo Duro Canyon, Garner State Park, and Balmorhea directly benefited from this program.

Texas women kept the parks operating and open during WWII, setting the path for Texans to enjoy camping, hiking, and fishing after the soldiers came home.

The 1980’s saw its greatest expansion with the addition of over 30 parks.  A couple you may recognize are Big Bend Ranch and Enchanted Rock.

During this 100 year celebration, I encourage you to explore the Texas State Parks and Wildlife’s many locations.  You’ll see wildlife and native flora, discover Texas history, and most importantly “escape life’s daily grind” to create a memory.

In honor of the Texas State Parks, this month we aren’t giving you a traditional recipe, but rather a “recipe” for how to capture family memories.

Outdoor Photography Tutorial 

I recently returned to Guadalupe State Park with Callie Jacks, a friend who shared many of these experiences with our family.  It rang true that the laughter and happiness of vacations stay long in your memory!

Callie is a hobby photographer, trained in workshops in Big Bend and Southwest Craft Center and the experiences of many years of photographing friends and family. It is her joyful passion and she is sharing some tips you can use simply with your phone to capture those outdoor moments.

“Outdoor photography is an unpredictable and ever -changing space!  Working happily with whatever “cards you are dealt” is the key to capturing fun moments and memories”, shares Callie.

Here is Callie’s recipe for the three “L’s” of outdoor photography: Light, Level, Levity & Laughter

LIGHT: All the outdoor photos of me as a child scowling (so many!) were due to not being able to balance lighting! Our moms had us staring into the sun in mid-afternoon. (but I am very thankful they took photos!)
The optimum time for photos is usually an hour before sunset or an hour after sunrise. if those times aren’t convenient, and they rarely are for busy families, look for shady spots*
It is always helpful to have the sun at your back if possible. Or wait till the sun goes behind a cloud! Choose shade without speckled light- that tends to cast shadows.

Another tip: if it is too sunny, and the colors seem washed out, use your edit tools (built into your phone on your camera) to change the photo to a black and white shot. It is often dramatic and beautiful.

LEVEL: when photographing kids, it is key to position your body at their level somewhat – it usually makes for a more intimate and natural looking photo. and I get some great smiles from kids as they see the positions I have to get in…

LEVITY AND LAUGHTER: I love to capture kids at play. Be patient and wait for moments.  Often kids complain and don’t want to be in a photo because they have to stop their play and pose for you. That is so NOT fun!  There will always be time for “posed photos” later.

God has gifted children with joy and energy and movement. We took family friend, Sloane (5 yrs old), along to explore. Capturing life is more important than the perfect picture. But sometimes, magic can happen in the process. Skipping rocks, letting your bare feet hit the water and peeking inside the holes in the trees. Try using Callie’s tips to capture memories you will treasure.

When you do need that perfect photo, there are many talented professional photographers and I would encourage you to find one with a style compatible to yours. In the meantime, grab your iphone or camera and start photographing sweet moments with your family!

Go to www.texicureans.com to view a video about outdoor photography with Callie.

Callie also creates notecards from her photography.  You can find her on Facebook and Instagram @createdbycalliejo or email her at calliejo.jacks@gmail.com.

Perfect Summer Pasta Salad

Are you looking for that one dish accompaniment to your fave grill?  Here it is!  Full of veggies, a little meat for flavor, and wrapped in a light vinaigrette, this recipe covers it all.

The secret is adding the vinaigrette to the warm pasta. It  makes all the difference in flavor.

Best of all – if you’ve been following me for very long, you know I love to prepare as much a day ahead as possible.  The flavors actually meld together to enhance your tasting experience.

Leftovers?  This full meal deal is perfect to grab for a quick lunch.

Enjoy!

Perfect Summer Pasta Salad

The one-dish accompaniment to grilled meat
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 1 box medium shell pasta
  • 12 oz shaved parmesan cheese
  • 2 cups arugula
  • 16 oz artichoke hearts, drained and quartered
  • 1 red onion, chopped
  • 16 oz kalamata olives
  • 8 oz fresh mozzarella pearls
  • 1/2 cup fresh basil, cut in thin strips
  • 12 oz fully cooked uncured Canadian bacon, diced
  • 1 pint cherry tomatoes, halved

Vinaigrette

  • 3 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tbsp dijon mustard
  • 1-2 tsp honey
  • 1/2 tsp each of salt and pepper

Instructions
 

  • Combine all ingredients of vinaigrette and whisk thoroughly.  Hint:  It helps to whisk while adding the olive oil.  
  • As soon as pasta is ready, drain and mix in  vinaigrette and 1/2 of the parmesan cheese.  Cool. pasta according to package
  • Add remainder of ingredients to cooled pasta.  Add salt and pepper to taste

Notes

Make this a day ahead to enhance the melding of flavors and declutter your entertaining day!

Happy Birthday Texas

Our annual celebration of Texas Independence Day features Texas food and wine, Texas products, and stories of Texas history. At the 2023 party, we asked a few guests to share stories of strong Texas women in their history. Watch the video below for a glimpse of inspiration. We featured wonderful Texas businesses and had some local sponsors to boost the culinary experience. Happy Birthday Texas…Sip, Shop, Munch!

We really celebrate all year at Texicureans. Subscribe to our youtube channel here.

 

Thank you to our sponsors:

 

 

 

Notes of The Nutcracker

For a recipe to work, the ingredients must complement each other and stick to a formula. Afterall, there are rules for how to make the dough rise and how to get a smooth sauce. But you and I both know the best recipes do not stick to the formula. The best recipes exude creativity and pull from decades of experience. This month, Texicureans is inviting you into the home of Haley and Easton Smith, both professional ballet dancers. They graciously shared their story, their labor of love shaping The Nutcracker Ballet San Antonio, and a recipe with a twist. Or pirouette?

The Smiths met in the ballet studio in a story measuring up to a movie meet cute moment. He saw her, knew she was the one, and they were on the fast track from there. The Smiths have each individually performed The Nutcracker since they were children and have taken this wealth of experience to choreograph The Nutcracker for Ballet San Antonio.

Haley shares, “Easton and I had such a wonderful time working together in the studio again during the creative process.  Our creative styles complimented each other, and we were always able to keep working and moving forward creatively, loving every minute of it.  We had to edit the musical score, create all the steps for every dancer on stage, choose the props and costumes, create the lighting design, set the music tempos with the conductor, and create all the production cues.  It was a monumental task, but we grew and learned so much through the process and now we get to enjoy seeing the beautiful dancers of Ballet San Antonio perform it every year.”

In the kitchen with them, Haley and Easton’s passion for ballet and their confidence and praise of everyone at Ballet San Antonio was palpable.

About Ballet San Antonio’s The Nutcracker

Ballet San Antonio’s The Nutcracker, originally commissioned by Ballet San Antonio for Ballet San Antonio, choreographed by Easton and Haley Smith and with its world premiere on Friday, November 23, 2018. In the 2021-22 season, Sofiane Sylve became the Artistic Director and Director of the School of Ballet San Antonio.

“The Nutcracker that Easton and I created for Ballet San Antonio was inspired by our favorite productions: the country’s oldest Nutcracker that we performed with Ballet West by Willem Christiansen and one of the greatest Nutcrackers made by George Balanchine. We have both performed in the Nutcracker every year since we were about 9 years old, and we also drew from those experiences to create an exciting, fast paced Nutcracker that would entertain children and adults alike. The classic story is retold clearly with exceptional dancing and mesmerizing lifts.   New digital sets create a spectacular setting for the dancers and a live orchestra returns this year as well. There are also 140 local children in the show, drawing in the community for a wonderful holiday tradition.”

Where: Tobin Center for the Performing Arts

When: Full Length Performances December 2-4 and December 9-11

Dec 2, 2022 – 7:30 pm

Dec 3, 2022 – 2:00 pm

Dec 3, 2022 – 7:30 pm

Dec 4, 2022 – 2:00 pm

Dec 9, 2022 – 7:30 pm

Dec 10, 2022 – 2:00 pm

Dec 10, 2022 – 7:30 pm

Dec 11, 2022 – 2:00 pm

Sensory Friendly Performance

Dec 6, 2022 – 10:00 am (approx. 1 hr.)

Student Performances

Dec 8, 2022 – 9:50 am (approx. 1 hr.)

Dec 8, 2022 – 11:15 am (approx. 1 hr.)

December 9, 2022 – 10:00 am (approx. 1 hr)

Ticket Link: https://www.tobincenter.org/thenutcracker

Tickets can be purchased on the Tobin Center’s website (link above), by visiting the Tobin Center’s Box Office at 100 Auditorium Circle, or by phone at 210-223-8624. The Tobin Center Box Office is open Monday – Friday from 10 am – 6 pm, Saturdays from 10 am – 2 pm and 2 hours prior to show time on performance days for in-person sales.

Bio: Sofiane Sylve was born in Nice, France, where she studied at the Académie de Dance. She was a Principal dancer with Germany’s Stadttheater, Dutch National Ballet, New York City Ballet, San Francisco Ballet and Semperoper Ballett. During the 2020/21 season she became a ballet mistress with the Semperoper Ballet as well as the Artistic Advisor for Ballet San Antonio.  In the 2021-22 season, Sylve became the full-time Artistic Director of Ballet San Antonio and Director of the School of Ballet San Antonio. Sofiane Sylve’s full bio can be found at: https://balletsanantonio.org/dancers/sofiane-sylve/

Recipe

Did you know that the Nutcracker is an historical foodie’s ballet?  It is said that the 2nd act showcases the 19th century’s most precious confections.  At a time of the year when straying from nutrition is most apt – the Smith’s recipe for zucchini bread slips a little “green” into your diet! They also offer twists like a vegan option and a chocolate addition to enhance the appeal. Find the recipe on our website texicureans.com

For me, some of the most wonderful moments leading up to Christmas are baking with holiday music playing in the background. Absolutely one of my favorites is the soundtrack to the Nutcracker Ballet.  With every note of Sugarplum Fairy, can’t you just imagine throwing in a pinch of cinnamon and dancing around the kitchen? That’s what you’ll find me doing this holiday season. Ding ding ding ding ding…ding ding ding…

Zucchini Bread

Print Recipe Pin Recipe
Course brunch
Cuisine American

Ingredients
  

  • 3 Cups All-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp soda
  • 1 tbsp ground cinnamon
  • 3 large eggs
  • 1 cup olive oil
  • 1¼ cup brown sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup walnuts or pecans

Instructions
 

  • Preheat the oven to 325 degrees.  Grease and flour two 8 x 4 inch pans.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  • Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined.
  • Add flour mixture and beat well.  Stir in zucchini and walnuts until well combined.  Pour batter into the prepared pans
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 -60 minutes.  Cool in the pans on a wire rack for 20 minutes.

Video

Notes

To make the recipe vegan:  substitute organic flax seed for eggs - 1 tbsp flaxseed mixed with 3 tbsp water for each egg.
Keyword bread, zucchini, sweet bread, brunch